70-80 year old Sumoll Blanc from 2 plots, 50% left whole cluster, crushed and wild fermented in amphora and left on the skins for 12 weeks, then left in amphora for 4 months on the lees. Like the orange de Noirs above, it's got strong forest vibes with pine needles and rosemary and roasted citrus with nice texture from the skin contact and a lean, zippy finish.
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